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Easy Nasi Goreng

Easy Nasi Goreng

Ever since we went to Amsterdam and ate Indonesian food at Kantjil de Tijger I wanted to make my own version. This is a healthy and easy way of making Nasi Goreng which means fried rice. Usually you fry your ‘old‘ rice  with your leftovers like veggies, fish & meat.

What you will need for the Nasi Goreng
(2 hungry people)

1 x onions
3 x chili
1x thumb sized ginger
3 x cloves of garlic
1/2 head of cabbage
2 cups of cooked/cooled rice
5 teaspoon of soy sauce
2 teaspoon of hoisin sauce

 

Instruction

1. First of all, throw the onions, chili, garlic & ginger with a little bit of water in the blender. If you don’t have a blender you can mash it.

2. Pour the oil in a pan and fry the puréed goodness that consists of the ingredients mentsioned before.

3. After that throw in the cabbage and mix everything together.

4. Push everything aside and place the rice in the middle and mix it with the greens and herbs.

5. If you notice that the food is a bit dry put a bit more oil into the pan.

6. Now season the mix with soy and hoisin sauce and stir  7 minutes until the rice turns light golden.

7. The dish is almost ready but you can place a fried egg on top of your plate that is covered with the tasty Nasi Goreng.

8. Lastly, don’t forget to enjoy and leave a comment on my post & tell me if you like it.

Jey <3

P.S. you can find my last recipe here.

Simple Pho Chay Recipe

Simple Pho Chay Recipe

Today I wanted to share with you my own version of making vegetarian Pho soup aka Pho Chay. As the days are getting colder and we have welcomed September, I thought why not share one of my favorite soups.

Please keep in mind, that this dish is inspired by a Vietnamese cuisine and this is the way I love making my own soup.

Pho Chay is the vegetarian or vegan version from Pho Bo. Pho means soup in Vietnamese and Chay stands for vegetables.

As you might know, I always try to keep my recipes short and quick.

Ingredients for Pho Chay 2 p.

3x cloves

2x star anise

1 teaspoon of cinnamon

1x big onion

1 thumb sized ginger

2-3 x pak choi

1 liter of vegetable stock

1 teaspoon of soy sauce

lastly, some cilantro, spring onions, Thai chili, sprouts and Thai basil

Instructions for the Pho Chay

1.First of all put the spices ( anise star, cloves and cinnamon) in the heated pot and roast it a bit.

2. After that throw in the halved onions and ginger and roast them with the spices together until the color turns.

3. Then add in 1 liter of vegetable stock water and let the broth cook with the other ingredients.

4. Now it is time to throw in the vegetables that you like – my choice: pak choi & carrots

5. Season the broth with soy sauce and let the broth simmer for 15 minutes. After that remove the spices, ginger and onions out of the broth.

6. At this same time cook your rice noodles according to the package instruction.

7. After that take a separate plate where I add my favorites vegetables like Asian basil, sprouts, Thai chili, spring onions and cilantro.

8. The final & fun part: take a bowl and put in your cooked noodles, herbs and pour in your yummy broth and enjoy!

I hope you like this Pho Chay recipe and if you do, please leave a comment.

P.S. Don’t forget to serve the Pho Chay with hoisin and sriracha sauce!!

Jey <3

 

Healthy Thai Red Curry

Healthy Thai Red Curry

Thai Red Curry RiceI’m someone who doesn’t like spending much time in the kitchen. Especially when you come home from work! I guess that many of you think the same way as I do. Unless you guys cook professionally, love cooking or have a family to feed.

By the way, if you follow a healthy lifestyle like me. Then I’m probably sure that you have veggies in your fridge and a packet full of rice. Therefore, this Thai Red Curry with vegetables and rice will be the perfect dish for you. The only thing you will need is red curry paste and good old coconut milk.

The Thai red curry paste is the main ingredient and it is made out of dried chilis, lemon grass, garlic, galangal and much more. Remember, for this recipe you can always opt for different veggies.

Vegetables for Thai Coconut Curry

For the Thai red curry recipe, you’ll need

200 ml of coconut milk
50 ml of water
2-3 table spoon of Thai red curry – bought my own here
1x courgette
1x yellow bell pepper
5x mushrooms
1/2 broccoli head
2x Thai Chili
1x garlic
1x shallot
1 tsp of sesame oil
salt & pepper to taste

Instructions

Thai Red Curry Paste
Thai Red Curry Paste mixed with a bit of coconut milk

1. cook your rice according to the package direction, but don’t forget to wash it prior cooking because it tastes so much better

2. fry the cut shallot, garlic and Thai chillis in sesame oil until they turned translucent

3. now add the red curry paste and a little bit of coconut milk, so that you’ll have a creamy consistency.

4. mix everything together until you get a smooth liquid with no clumps.

5. pour in the remaining milk and the veggies that need longer time to cook like: broccoli and carrots.

6. throw in the remaining veggies that you have and season it with salt & pepper.

7. cook for 10 minutes on low medium heat and serve the rice on a plate with the sauce. Bonne Appetit!

Thai Red Curry with Rice and Vegetables Thai Red Curry with Rice and Vegetables

see you in my next post!

Jey <3

Creamy vegan risotto

Creamy vegan risotto

Today’s  vegan risotto recipe is for the people who want something quick and tasty. The recipe is easy and you don’t even need so many ingredients. By the way, you can always use different ingredients.

For the vegan risotto recipe you need (2pers)

5x mushrooms
1x little courgettes
2 teaspoon of butter
1 cup of risotto rice
1/3 cup of dry wine
400 ml vegetable stock
1x shallots
2x garlic
1x chilli
1x teaspoon of thyme
salt & pepper to taste!

Instructions:

First of all fry the shallots, pepper, and garlic in oil until the shallots and garlic turn translucent. After, that pour in the rice. It’s important that the rice is not washed because you need the starch for binding the flavor. Now add the wine into the rice to stop the cooking. After that throw in mushrooms and courgettes. Then pour enough vegetable stock to cover the rice and season it with thyme, salt & pepper. Keep stirring the rice and add a little more water if needed. After 15-20 min the rice is soft and done. To give your dish extra creaminess, you have to mix 1 teaspoon of butter into your vegan risotto. Voila, now it’s time to serve it!

Please, tell me how you find the risotto 🙂

Food Spotting with a hint of Fashion

Food Spotting with a hint of Fashion

Stubbe Haring Amsterdam About Jey

About Jey Rayban

About Jey Look:  Shirt – H&M / Skirt – Mango (similar) / Shoes – Vans / Bag – Mango (sold) / Sunglasses – RaybanAmsterdam

Amsterdam

About Jey Amsterdam Amsterdam Manneken Pis Manneken Pis

I can’t believe that it’s been a week since we traveled to Amsterdam. The three days went by too fast!

On our last day, we did a little food spotting. And made a quick stop at Stubbe Haring. At the place, we ate a Haring sandwich that was filled with onions and pickles – so delicious!

Then we stayed around Amsterdam Centraal. After that, we stopped by at Manneken Pis. We bought French Fries. The fries are the best in Amsterdam. We waited 15 minutes for the fries but it was really worth it.

At the end, we bought cheese for the family because the people in the Netherlands are known for their good cheese.

See you in the next post!

//

Ich kann es nicht glauben, dass eine Woche schon vergangen ist. Die drei Tage in Amsterdam gingen viel zu schnell rum!

Am letzten Tag haben wir uns ein wenig nach Essensmöglichkeiten umgeschaut. Den ersten Stopp haben wir bei Stubbe Haring gemacht. Dort gab es für uns Hering mit Brötchen. Sehr, sehr lecker und empfehlenswert!

Danach haben wir uns die ganze Zeit in Amsterdam Centraal aufgehalten. Dann sind wir zum Manneken Pis gegangen, wo wir die beste Pommes in Amsterdam gegessen haben. Wir haben dort bestimmt 15 min Schange gestanden, aber es hat sich gelohnt.  

Zum Schluss haben wir Käse für die Familie gekauft, da die Holländer für Ihren guten Käse bekannt sind.

Bis zum nächsten Post!